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Proof that making your own pizza is not pie in the sky.
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If miniature food is not your thing, you can also use this recipe to make 12 standard-size muffins.
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Swap out the mix-ins in this sweet café treat and create original flavors customized just for your family.
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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Substitute carob for chocolate to get chewy and delicious brownies.
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This recipe is for use with a cookie press. Wonderfully soft and more flavorful than the average spritz cookie.
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Dark chocolate buttermilk pie is topped with plenty of pecans and is baked into a crowd-pleasing dessert perfect for any family gathering.
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There's nothing to get between your taste buds and the great taste of strawberry and rhubarb in this pie -- there's only a pie crust, fruit, sugar, tapioca, and a squeeze of lemon.
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This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
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Ladyfingers soaked in coffee and Marsala wine are topped with mascarpone cheese and chocolate in this authentic tiramisu al marsala dessert.
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All the flavors of pumpkin pie spice are baked into these delicious soft sugar cookies.
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This recipe is by Eric Asimov and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.